I call this recipe Pantry Burritos because you can keep all of the ingredients on hand and make it when you’re overdue for a grocery run. Having a well-stocked pantry is a great strategy for cooking more and eating out less. But unless you’re one of those rare culinary magicians who can pull together a balanced meal from random cans and bags, I also recommend having a pantry plan: 2-3 go-to recipes you can make from those cans or bags you have stashed back there.
These Pantry Burritos are adapted from the Hurry-Up Fill-Me-Up Burritos recipe, which first appeared in the Dietitians of Canada cookbook Cook Great Food. I think the original intent was something quick and filling for kids, but with my clients typically being adults with (or at risk for) heart disease, I made a few modifications that gave it more fibre, less sodium, and healthier fats.
We have it for dinner every couple of weeks — usually when my husband is cooking (he prefers to keep things simple). My kids enjoy it, although — full disclosure — they like theirs with avocado and cheese. But my husband and I are happy to eat this vegan version, as long as we’ve got a good avocado ready to go.